Beef, beer and potato stew

Beef, beer and potato stew

By
From
The Potato Cookbook
Serves
6

This is the sort of stew that would see you through an Irish winter. It’s hearty, warm and delicious – classic winter comfort food. Try it with bread on the side to mop up the gravy.

Ingredients

Quantity Ingredient
2 tablespoons plain flour
700 grams braising/stewing beef, chopped into 3 cm cubes
2 tablespoons vegetable oil
150 grams smoked speck, chopped into thick matchsticks
or thick, smoked, rindless bacon rashers
1 large onion, diced
2 celery stalks, sliced
2 garlic cloves, finely diced
2 tablespoons tomato paste
2 teaspoons vegemite
250ml stout or other dark beer
1 litre beef stock
750 grams new potatoes, quartered
1 medium parsnip, woody core discarded, cut into small cubes, about 250 grams
3 bay leaves
2 teaspoons fresh rosemary, chopped
1/2 teaspoon freshly ground black pepper

To serve

Quantity Ingredient
1 tablespoon fresh flat-leaf parsley, chopped

Method

  1. Pour the flour in a sturdy plastic bag and add the beef pieces. Twist the top of the bag closed and shake it to coat the beef. Heat 1 tablespoon of the vegetable oil in a large heavy-based saucepan over medium–high heat and brown half of the beef, turning until all sides are coloured. Transfer the beef to a plate and repeat with the second tablespoon of oil and the remaining beef pieces.
  2. Reduce the heat to medium and add the speck and onion. Fry until the onion is soft and the speck is starting to brown, about 5 minutes. Add the celery and garlic to the pan and fry for 2 minutes, until the garlic is fragrant. Stir through the tomato paste and Vegemite. Pour in the beer and stir for about 2 minutes, scraping the bottom of the pan to loosen any browned bits.
  3. Pour in the beef stock and add the beef pieces, potatoes, parsnip, bay leaves, rosemary and pepper. Increase the heat to medium–high until bubbling. Reduce the heat to low and simmer, covered, for 2 hours, stirring occasionally.
  4. Remove the lid and increase the heat to medium–low. Simmer for a further 30 minutes–1 hour, stirring occasionally, until the sauce has thickened and the meat is very tender.
  5. To serve, ladle the stew into shallow, wide bowls and sprinkle with parsley.
Tags:
Potato
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